Библиографический список
1. TorbicaA., BelovicM., Tomic J. Novel breads of non-wheat flours // Food Chemistry. - 2019. - N 282. - P. 134-140.
2. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread / X. Liu, K. Lu., J. Yu [et al.] // Food Chemistry. - 2019. - N 284. - P. 118-124.
3. Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties / A. F. Monnet, K. Laleg, C. Michon, V. Micard // Trends in Food Science & Technology. - 2019. - N 86. - P. 131-143.
4. Станчин И.М. Уровень потребления продуктов питания населением Российской Федерации: историко-сравнительное исследование // Инновации и продовольственная безопасность. - 2015. - № 2 (8). - С. 76-81.
5. Chaudhary K. Use of Saccharomyces cerevisiae strains for breadmaking from different cereal flour blends // Journal of Food Science and Technology-Mysore. - 2018. - N 36 (3). - P. 256-260.
6. A comparative study of gluten-free sprouts in the gluten-free breadmaking process /
S. W. Horstmann, J. J. Atzler, M. Heitmann [et al.] // European Food Research and Technology. - 2019. - N 245. - P. 617-629.
7. Gezginc Y., Kara U. The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality // Quality assurance and safety of crops & foods. - 2019. - N 11 (1). - P. 95-106.
8. Панова Т.М. Получение и анализ этанола: метод. указания. - Екатеринбург, 2008. - С. 6-7.
9. ErbenM., Osella C. A. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate // Food Sci Technol Int. - 2017. - N 23 (5). - P. 457-468.
10. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality / F. G. Santos, C. Fratelli, D. G. Muniz, V. D. Capriles // J. Food Sci. - 2018. - N 83 (1). - P. 188-197.
REFERENCES
1. Torbica A., Belovic M., Tomic J. Novel breads of non-wheat flours // Food Chemistry. - 2019. - N 282. - P. 134-140.
2. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread / X. Liu, K. Lu., J. Yu [et al.] // Food Chemistry. - 2019. - N 284. - P. 118-124.
3. Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties / A. F. Monnet, K. Laleg, C. Michon, V. Micard // Trends in Food Science & Technology. - 2019. - N 86. - P. 131-143.
4. Stanchin I. M. Uroven" potrebleniya produktov pitaniya naseleniem Rossijskoj Federacii: istoriko-sravnitel'noe issledovanie // Innovacii i prodovol'stvennaya bezopasnost". - 2015. - № 2 (8). - S. 76-81.
5. Chaudhary K. Use of Saccharomyces cerevisiae strains for breadmaking from different cereal flour blends // Journal of Food Science and Technology-Mysore. - 2018. - N 36 (3). - P. 256-260.
6. A comparative study of gluten-free sprouts in the gluten-free breadmaking process / S. W. Horstmann, J. J. Atzler, M. Heitmann [et al.] // European Food Research and Technology. - 2019. - N 245. - P. 617-629.
7. Gezginc Y, Kara U. The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality // Quality assurance and safety of crops & foods. - 2019. - N 11 (1). - P. 95-106.
8. Panova T. M. Poluchenie i analiz etanola: metod. ukazaniya. - Ekaterinburg, 2008. - S. 6-7.
9. Erben M., Osella C.A. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate // Food Sci Technol Int. - 2017. - N 23 (5). - P. 457-468.
10. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality / F. G. Santos, C. Fratelli, D. G. Muniz, V. D. Capriles // J. Food Sci. - 2018. - N 83 (1). - P. 188-197.